Turkish Flour Yeast and Ingredients Promotion Group leaves its mark on “Expo Milano 2015 Turkey National Day Activity” held on 14 September 2015

Within the framework of the “National Day” activity held on 14 September 2015 at “Expo 2015 Milano”, which is being realized in Milano/Italy between 01 May–31 October 2015 and which is attended by our country under the coordination of the Ministry of Economy, Turkish breakfast was offered by Turkish Flour Yeast and Ingredients Promotion Group to the visitors and to the delegation participating from Turkey. Traditional breakfast food was served during the activity which drew great interest from particularly Italians and foreign participants as well.

UTG’s activity program included the shows performed by the sand animation artist Mr. Veysel Çelikdemir using flour and sand, and a conference and presentation featuring “Turkish Coffee”, realized by Mr. Osman Serim, Consultant from the Culinary Arts Academy (MSA) on behalf of UTG.

UTG organized various activities between 15-30 September 2015 at Expo Milano, covering the following tastings, various presentations and seminars realized by Mr. Osman Serim and Mrs. Aylin Oney Tan, Consultants from the Culinary Arts Academy. Meanwhile, açma, simit, mantı, tarhana soup, çiğ köfte, firik pilaf, baklava and kadayıf served to the visitors during the presentations.

1- Bread Culture in Anatolia

2- Ceremonial Breads

3- “Simit”: The King of Turkish Street Food

4- “Tarhana”: The First Instant Soup

5- From Asia to Anatolia: “Mantu” to “Mantı”

6- “Baklava”: The Ultimate Middle Eastern Dessert

7-  Wheat: The Grain that started the Civilization

8- “Kadayıf”

These activities carried out jointly with the Culinary Arts Academy (MSA), which provides training at international training standards, which is a private school reporting to the Ministry of National Education of the Republic of Turkey, and which is Turkey’s only professional culinary school accredited by England-based City & Guilds, one of the world’s biggest accreditation organizations.